Beer Cheese Soup II recipe
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Ingredients
- 1 tablespoon margarine ½ cup chopped onion ½ teaspoon minced garlic 1 teaspoon Worcestershire sauce 1 (12 fluid ounce) can or bottle light beer 1 (14.5 ounce) can chicken broth 3 tablespoons cornstarch 2 cups half-and-half 2 cups shredded sharp Cheddar cheese
Nutrition Info
- 344.7 caloriescarbohydrate: 10.2 gcholesterol: 78.1 mgfat: 26.3 gfiber: 0.3 gprotein: 14.2 gsaturatedFat: 15.8 gservingSize: -sodium: 351.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Beer Cheese Soup II
Directions
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Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.